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Autumn Cranberry Beef Stew Recipe

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This recipe for Autumn Cranberry Beef Stew is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. dried thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 (3 lb) boneless chuck roast trimmed and cut into 2-inch cubes

Cooking spray
1 cup chopped onions
1 cup fat-free less-sodium beef broth
2 bay leaves
1 -12 ounce Guinness Stout
1 -10 ounce package button mushrooms, quartered
1/4 cup water
2 tbl all-purpose flour
3/4 cup whole-berry cranberry sauce
8 cups cooked egg noodles (about 1 lb.)
Chopped fresh thyme (optional
Directions:
Directions:
1. Combine first 3 ingredients in a small bowl; sprinkle over beef. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally.
2. Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme, if desired.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I would add potatoes and carrots the next time I made this and forget the egg noodles. The meat was delicious

 

 

 

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